Side Dish: Mexico – Puebla, Central Mexico – Arroz Rojo Poblano

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

- 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
- 3 tbsp (45 ml) vegetable oil or lard
- 3 medium (about 14 oz / 400 g) ripe tomatoes, cored
- 1 large poblano pepper (about 3–4 oz / 85–115 g), roasted, peeled, seeded
- 1/2 medium (about 75 g) white or yellow onion, roughly chopped
- 2 cloves (about 6 g) garlic
- 2 1/2 cups (600 ml) chicken broth (caldo de pollo) or vegetable broth
- 1 tsp (6 g) salt, plus more to taste
- 1/4 tsp (1 g) ground black pepper
- 1 bay leaf (optional)
- 1/2 cup (75 g) frozen peas (optional)
- 1 small carrot, peeled and diced (about 1/2 cup / 75 g) (optional)
- 1 tbsp (14 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh cilantro (optional, for garnish)
- Lime wedges for serving (optional)

Instructions

Short Description:
Arroz Rojo Poblano is a fragrant Mexican red rice made with fresh tomatoes and roasted poblano pepper, sautéed until it absorbs a bright, mildly smoky tomato-poblano sauce. It is a classic Puebla-style side that pairs with stews, grilled meats, or mole.

Regional Notes:
This Puebla variation emphasizes fresh tomatoes (often roasted) and one or more roasted poblano peppers for a subtle, smoky heat and vegetal depth; unlike some generic arroz rojo that uses canned tomato sauce or powdered tomato, this version keeps a bright fresh tomato flavor and the distinct poblano character. Small additions like peas or diced carrot are optional and reflect home-style accompaniments common in Central Mexico.

1. Roast the poblano and tomatoes: place the poblano and tomatoes on a hot comal, grill pan, or under a broiler. Roast, turning occasionally, until skin is blistered and charred (poblano about 6–8 minutes; tomatoes about 6–10 minutes). Transfer the poblano to a bowl and cover to steam for 5–10 minutes, then peel, seed, and roughly chop. Let tomatoes cool slightly.
2. Make the sauce: in a blender, combine the roasted tomatoes, peeled poblano, chopped onion, and garlic. Blend until smooth. If the sauce seems very thick, add 1–2 tbsp (15–30 ml) water to help blend. Taste and add a pinch of salt if desired.
3. Toast the rice: heat the oil or lard in a medium saucepan over medium heat. Add the rinsed rice and cook, stirring constantly, until grains are translucent at the edges and lightly golden (about 6–8 minutes). Be careful not to burn.
4. Fry the sauce with the rice: pour the tomato-poblano puree into the pan with the toasted rice (be cautious of splatter). Cook and stir over medium heat for 2–3 minutes to reduce and meld flavors.
5. Add liquid and seasonings: pour in the chicken broth, add 1 tsp salt, 1/4 tsp black pepper, and the bay leaf if using. Stir once, bring to a boil over medium-high heat.
6. Simmer gently: as soon as it boils, reduce heat to low, cover tightly, and simmer for 15 minutes undisturbed.
7. Add vegetables (if using): after 15 minutes, quickly lift the lid and sprinkle the frozen peas and diced carrot over the rice (do not stir). Cover again and cook 3–5 more minutes until liquid is absorbed and vegetables are tender (total cooking time about 18–20 minutes).
8. Rest and finish: remove from heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf, then gently fluff the rice with a fork. Stir in the butter and chopped cilantro if using, and adjust seasoning with salt to taste.
9. Serve: transfer to a warm serving dish and serve as a side with lime wedges on the side for optional brightness.